Third dish
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Le Menagier de Paris (France, 1393 - Janet Hinson, trans.), entitled "Third dish". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

Third dish. Frumenty, venison, browned [vegetables], lampreys in a hot sauce, fried bread slices and meat tarts, roast bream, gruel with verjuice, sturgeon and jelly.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

Third dish. Tench soup, decorated fricassee, sugared milk with bread-crusts, boar's tail in hot sauce, capons a la dodine, salmon and bream pies, plaice in water and fried bread-slices and meat tarts. [Le Menagier de Paris]

Third dish. Frumenty, venison, lamprey in hot sauce, fried bread slices, bream roasted and meat tarts, sturgeon and jelly. [Le Menagier de Paris]

Third dish. Frumenty, venison, browned [vegetables], fish jellies, fat capons a la dodine, roast of fish, fried bread slices and meat tarts, jellied eels, crayfish, thin pancakes and little sausages. [Le Menagier de Paris]

Third dish. Lampreys, shad, a roast, sweetened milk with crusts in it, Pisan that is Lombardy tarts, cream fritters. [Le Menagier de Paris]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

frumenty
venison
seafood
bread
tarts
verjuice
sturgeon
gelatin


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:37>. Accessed on October 23, 2019, 1:26 am.




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